This Recipe is part of the 5 Fresh Supper Salads simple summer entertaining Menu
Ingredients
2 (6-ounce) beef tenderloin steaks, trimmed (about 3⁄4 to 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 (6.5-ounce) package sweet butter lettuce blend
1 cup cherry tomatoes, halved
1/2 cup thinly sliced English cucumber
Creamy Horseradish Dressing
3/4 cup reduced-fat sour cream
1/4 cup chopped red onion
2 teaspoons chopped fresh chives
2-1/2 teaspoons prepared horseradish
1/2 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
Ingredients
1. Prepare grill.
2. Creamy Horseradish Dressing: Combine all ingredients in a small bowl. Stir until well blended; chill, if desired. Yield: about 3⁄4 cup (serving size: 1 tablespoon).
3. Sprinkle steaks evenly with salt and pepper. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes before slicing.
4. While steak stands, combine lettuce, tomato, and cucumber in a large bowl; divide evenly among 4 plates. Top salads with steak slices. Drizzle evenly with Creamy Horseradish Dressing.
Serves 4
Nutrients per serving: calories 203 (46% from fat); fat 10g (sat 5.4g, mono 1.9g, poly 0.2g); protein 19.6g; carb 7.9g; fibre 1.5g; chol 68mg; iron 1.3mg; sodium 79mg; calc 96mg
Recipe excerpted from Cooking Light Fresh Food Fast. Published by Oxmoor House. Copyright 2009 by Oxmoor House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!